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Cheddar Broccoli Soup

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Ingredients
  Broccoli 2 Pound, chopped
  Butter 2 Tablespoon
  Onions 1⁄2 Cup (8 tbs), chopped
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Bay leaf 1
  Fresh parsley 2 Tablespoon, chopped
  Salt 1⁄4 Teaspoon
  Thyme 1 Teaspoon
  Black peppercorns 6
  Nutmeg 1⁄8 Teaspoon
  Chicken broth 2 Can (20 oz)
  All purpose flour 4 Tablespoon
  Egg yolks 3 , beaten
  Whipping cream 1 Cup (16 tbs)
  Sharp cheddar cheese 1 Cup (16 tbs), shredded
Directions

In 3 quart casserole, combine broccoli, butter, onions, green pepper, bay leaf, parsley, salt, thyme, peppercorns and nutmeg.
Cover.
Microwave at high (10) 8 to 10 minutes, until broccoli is tender; stir after 4 minutes.
Remove bay leaf.
Spoon mixture into blender.
Add 1 can chicken broth.
Blend for 1 minute on low speed.
Blend flour and remaining broth in 3-quart casserole.
Stir well using a wire whisk.
Add broccoli mixture; stir to blend.
Microwave at high (10) 10 to 12 minutes; stir after 5 minutes.
In 1 quart casserole, blend eggs and cream.
Gradually add egg mixture to soup, stirring constantly.
Add cheese.
Microwave at high (10) 4 minutes, until cheese is completely melted, stirring after 2 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Cheese

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